My food philosophy is simple- there is no need to eat bland and unhealthy food everyday. Amazing meals need not be complicated; some of the best food is ridiculously simple. Spurred by my love of cooking and all things food related, I share my kitchen adventures- a sort of diary of an urban cook. I'm not the best cook but I'm not the worst- I accept my kitchen successes and the absolute failures. Hopefully, I'll have a few good meals along the way.

Tuesday, April 29, 2008

Egg McXochitl

As I slowly inch my way back into the kitchen after a four month hiatus (seriously- my kitchen has never been so clean) and slowly get my life back, you know the one that involves me cooking and writing about it, a long scheduled dinner with Johanna, Jeanne and Jenni offered me an easy way back in the guise of this month's Waiter, there's something in my...Breakfast.

I'm more a brunch person rather than a breakfast person so whenever I go back to San Diego I hit my favourite brunch spot, Parkhouse Eatery, at least twice a visit. I have blogged about pancakes in the past but wanted to do something different (and relatively easy). Something I use to keep any visiting kidlets and husbands happy. Plus it's great for those sorts of hangovers where you want a 'dirty' meal to soothe the self-inflicted pain, the kind of food from places that you know you shouldn't really eat at but in a weary state they seem like a good idea. This is my version of a certain breakfast sandwich you get from a certain red haired, big shoed frontman for a fast food joint but it's more chic, more polished and a hell of a lot tastier.

You can tailor it how ever you want. This time I poshed it up a bit and used Manchego and Jamon Serrano; in the past bacon, cheddar and the odd slice of processed cheese have made an appearance. So the easiest way to describe this post is to say that I've set up the basics and it's yours for the taking.

Equipment:1 cooking ring (the kind used for that pro chef touch or, if like me, you need to cut out scones)

Heat a nonstick frying pan over medium heat.

Grease the cooking ring with butter. Put the cooking ring in the pan and crack the egg into the ring; prick the yolk. Turn the heat down low. You should see the egg white changing colour.

While the egg cooks, put the muffin in the toaster and toast to your preferred taste.

When the egg is nearly white, turn the ring over to cook it on the other side. The ring will be hot so be careful when flipping it over. Because the rings I have are deep, I find it easiest to use a spatula and a pair of tongs to flip it over. Once flipped over, if the egg sticks, run a knife along the edge to unstick it.

Remove the ring and cook another minute more.

If using cheese, place on the egg to gently melt it. The jamon serrano/ other meat product can be reheated in the pan as well.

Place the egg on the bottom half of the muffin. Top with the bacon and the other muffin half.